Chicken Marsala Marinara

 

I just had to do this Chicken Marsala Marinara because,, well,, I don’t know. But maybe because Gammy really likes Chicken Marsala and I was in the mood for pasta with marinara sauce. So I crossed my fingers hoping that Gammy would be ok with it. And she was!! She really liked it. I had my pasta with some of the marinara marsala mixture on it. Gammy has to stay gluten free so she had some cauliflower rice with the sauce on it.  It is now amongst our choices for a quick and easy weeknight dinner.

Today’s Tip

Take a cue from the French and “mise en place”

“Mise en place. Have all your stuff lined up and ready to go before you start. You don’t want something to burn because you’re busy looking for the tablespoon or opening a can of something.” —u/tacocatx2

“Mise en place, which really is just the French’s tactful way of saying “get your shit together before you start.” —u/ostermei

“Mise en place. If you have everything out and organized before you cook, you have eliminated like 90% of your stress load.” —u/echisholm

“Prepping ahead of time, getting everything ready like chopping up garlic or dicing onion. This will make cooking 80% stress free as you wont be racing against time / overcooking your food.” —u/Krimzomk

 

What you will need for your Chicken Marsala Marinara

These amounts are for 2 servings. You can toggle the amount of servings in the recipe card found below this post.

• Olive oil
• 1 Tablespoon Butter
• 2 boneless skinless chicken fillets
• salt and ground black pepper
• garlic powder
• 12 baby portabella mushrooms halved and sliced
• 1/2 cup red wine – forgive me but I used chianti rather than marsala. Because, it’s what I always have on hand.      Makes me think of that W. C. Fields quote “I always cook with wine. Sometimes I even add it to the food.”
• 2 cups marinara aka tomato sauce

And here is how to put together your Chicken Marsala Marinara

Put a skillet on at medium and swirl in just enough olive oil to coat the bottom and add the butter.

Lightly salt, pepper and garlic powder one side of the chicken filets and when the butter has stopped foaming add the fillets to the skillet with the seasoned side down. Now season the up sides. And now put the mushrooms in and move the mushroom pieces so that they are on the skillet surface not on the fillets. Stir the mushrooms around a couple of times as they cook.

 

 

 

Depending on the thickness of your fillets cook for 3-5 minutes per side.

 

 

When they are just starting to get firm to a poke with your finger or read 155°F on a meat thermometer add the marinara sauce and the wine. Stir the sauce and the wine together and when after the liquids start simmering and thickening up check on the chicken. When they are firm or read 165°F on your meat thermometer they are ready.

 

 

Now it is time to serve up and enjoy your Chicken Marsala Marinara.